Jackie Mason could have a field day doing a routine based on today’s dietary restrictions. “He asks for pasta. She doesn’t eat gluten. He only eats Paleo. She insists on low carb. It has to be organic. He doesn’t want grains. She only wants whole grains. No fat, no dairy, nothing with a face…” On and on he could go.
But it’s Mark Bittman and Dr. David Katz who have the latest word on healthy eating and nutrition. Read the article and tell me what you think.
This Roasted Spaghetti Squash Pesto Pasta Bar can be tailor-made to fit a host of dietary decrees. Imagine making the same meal for family and friends who do or don’t eat pasta, spaghetti squash, zoodles, pesto, dairy or spices. Everyone will leave the table feeling respected and satisfied. Amen.
Roasted Spaghetti Squash Pesto Pasta Bar
- 1 1/2 lb spaghetti squash, roasted (Use a fork to scrape the flesh out of the skin into spaghetti like strands.)
- 1 zucchini, spiralized into zoodles (used raw)
- 3 c cooked penne (or whatever pasta you fancy)
- 3/4 c homemade no-cheese pesto
- 2/3 c grated parmesan cheese, plus extra as garnish
- 1 broccoli, cut bite-sized, roasted
- 1 bunch asparagus, roasted
- 10 medium-small coloured peppers, roasted, seeded
- red pepper flakes, as garnish
- 1 c tomato sauce, heated, as garnish (Optional. It’s for those who don’t like pesto.)
If everyone’s on the same page: In a large bowl, gently toss spaghetti squash, zoodles and pasta with pesto and parmesan. Gently fold in broccoli and coloured peppers. Serve garnished with asparagus, red pepper flakes and tomato sauce. Serves 6 – 8.
For a pasta bar: Make separate portions void of the unwanted ingredients. Follow the instructions above with the rest of the ingredients.
- To roast spaghetti squash, cut in half lengthwise, scoop out the seeds, brush lightly with olive oil, place cut-side down on a parchment covered baking pan and bake for 40 minutes at 400F.
- To roast broccoli and asparagus, place on a parchment covered baking pan, brush lightly with olive oil and bake for 15 minutes at 400F.
- To roast peppers, place on a parchment covered baking pan, brush lightly with olive oil and bake for 30 minutes at 400F, turning at half time.
Roasted Spaghetti Squash Pesto Pasta Bar Print Ready Recipe
- Wanna know if spaghetti squash is good for you?
- Why not make a pasta theme party?
- Watch Jackie Mason doing his schtick.
Jovina Coughlin says
One of my favorite vegetables – spaghetti squash. Lots of great ideas here.
Jittery Cook says
Thanks Jovina. I love how spaghetti squash fits in like both pasta and sauce. It seems to contribute to both sides of the dish.
Not easy to satisfy everyones culinary needs these days.
I like the idea of a pasta bar with the option of selecting ones vegetables. Also very visually appealing.
Well thought out!
Jittery Cook says
I agree Carmela. It’s a challenge. The idea of a bar really helps keep everyone happy.
Hannah Flack says
Thank you for sharing these awesome crock pot recipes. My family and I tend to eat the same thing every week due to the fact that both parents work full-time jobs and by the time baby is picked up from preschool we are all exhausted. These crock pot recipes give me a better idea of ways to incorporate new meals. The food will be done by the time we get home and not spending an hour trying to cook after we finally make it home from work.
Ashley Jones says
recipe looks wonderful. i hope you don’t mind but i added this recipe to my site with working links to your page. can’t wait to try this one out.